Preparation time
30 minutes
Marinating Time: 30 minutes or up to 4 hours
Ready in
1 hr 30 min
Cooking Time: 30 minutes
Makes
4 servings
Ingredients
Pickled Vegetables:
- Half Ontario Greenhouse Cucumber
- 1 Ontario Carrot, coarsely shredded (about 1 cup/250 mL)
- 1/4 cup (50 mL) rice vinegar
- 2 tsp (10 mL) granulated sugar
- 1 tsp (5 mL) grated fresh gingerroot
- 1 tsp (5 mL) salt
Chicken Filling:
- 4 skinless boneless Ontario Chicken Thighs, trimmed (about 500 g)
- 2 cloves Ontario Garlic, minced
- 1/4 cup (50 mL) sweet Asian chili sauce
- 2 tbsp (25 mL) sodium-reduced soy sauce
- 1 tbsp (15 mL) each fish sauce and vegetable oil
- 1/2 tsp (2 mL) Chinese five-spice powder (optional)
- 1/4 tsp (1 mL) pepper
Chili Mayonnaise:
- 1/4 cup (50 mL) low-fat or regular mayonnaise
- 2 tsp (10 mL) Asian chili garlic sauce
- 1 tsp (5 mL) fresh lime juice
- 1 baguette (about 24-inches/60 cm), cut into 4 pieces
- Fresh Ontario Cilantro (Coriander) Leaves
- Sriracha hot sauce (optional)
Instructions
Pickled Vegetables: Cut cucumber in half lengthwise and remove most of the seeds. Cut into matchsticks (you should have about 1 cup/250 mL) and place in small bowl with shredded carrot. In separate small bowl, combine vinegar, sugar, ginger and salt; stir to dissolve sugar. Pour over vegetables and let stand at least 30 minutes or up to 4 hours, stirring occasionally; drain.
Chicken Filling: Place chicken thighs in re-sealable plastic bag. In small bowl combine garlic, sweet chili sauce, soy sauce, fish sauce, oil, five-spice powder (if using) and pepper; reserving 2 tbsp (25 mL). Pour remaining marinade over chicken and turn to coat evenly. Marinate in refrigerator for 30 minutes or up to 4 hours. Remove chicken from marinade and discard marinade. Place chicken on rack in baking pan. Bake in 425°F (220°C) for 25 to 30 minutes or until cooked through, basting once with reserved marinade. Let stand for a few minutes before slicing.
In small bowl, combine mayonnaise, chili garlic sauce and lime juice. Cut baguette pieces in half lengthwise and spread both sides with chili mayonnaise. Fill evenly with chicken slices, drained pickled vegetables, cilantro leaves and sriracha (if using).
Tips: Marinate and cook chicken ahead of time and assemble just before serving.
Cover and refrigerate marinated pickled vegetables overnight.
Nutritional Information
1 Serving
- PROTEIN: 30 grams
- FAT: 13 grams
- CARBOHYDRATE: 49 grams
- CALORIES: 436
- FIBRE: 3 grams
- SODIUM: 1425 mg